Making jam from a batch of fresh strawberries is a great way to keep that summer taste going through the winter.

Wash and rinse a 375ml jar and place in a slow oven to sterilize (while you make the jam) and soak the lid in boiled water.

Wash, hull and halve strawberries before weighing. Place fruit in a medium sized saucepan and stir through the sugar. Leave to soak for four hours. Add the lemon juice to the saucepan and cook on a moderate heat, stirring until the fruit is soft – be careful as the liquid gets very hot! Skim the froth and discard, then use a slotted spoon to scoop the fruit out and place into the hot jar.

Reduce the remaining liquid, stirring constantly to avoid sticking or burning the sugar, until the liquid coats the back of the spoon. When the liquid has thickened pour into the jar and seal immediately. Leave the jar to cool overnight before refrigerating.